Step 1

Fry the grated zucchini in olive oil about a minute. Add salt and let it cool.

Step 2

Fry the minced onion in olive oil for about 3 minutes. Add tomatoes, salt, and sugar. Let the sauce simmer over low heat for 20 minutes. Pass the sauce through a strainer or food mill. Or if you hate to waste food, mix it with a stick blender to a pure. You can also use it as it is.

Step 3

Distribute cheese, ham, and zucchini in that order on the lasagna plates. Roll the plate to a cannelloni shaped roll. Divide each roll in two.

Step 4

Heat the butter over medium-low heat in a pan until melted. Add the flour and stir until smooth. Let it cook over low heat for two minutes or until the mixture starts to turn lightly golden. Add the milk and whisk continuously until it starts to boil. Let it simmer on very low heat for 5 minutes. Stir regularly. Remove from heat and add salt, white pepper, and nutmeg.

Step 5

Heat the oven to 425ºF / 225ºC . Pour half of the bechamel sauce in a casserole. Put the rolls in the sauce, cut side down. Add the tomato sauce and the rest of the bechamel sauce over the rolls. Sprinkle with grated parmesan cheese.

Step 6

bake in the oven for 20 minutes.